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Recipes >> Rice, Biryani, Pulao Recipes > Coconut Rice (Nasi Lemak) by Chef Zakir Qureshi

Coconut Rice (Nasi Lemak)

Coconut Rice (Nasi Lemak)
Prep Time
8 Mins
Cook Time

20 Mins

2 - 3
In Malay, 'Nasi' means rice and 'Lemak' means cream, fat or coconut milk. It is white rice which is cooked or steamed with rich coconut milk. In Malay, nasi lemak can be enjoyed any time of the day breakfast, lunch, mid-day tea time, dinner and supper. It is the one dish that you can find from the most humbling of roadside stalls, all the way up to the first page of the menu at high class restaurants.
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  • Rice 1 ½ cup (soaked)
  • Bay leaves 1
  • Coconut milk 2 cup
  • Cinnamon 1 medium sized piece
  • Black pepper 1 tsp (crushed)
  • Coriander seeds 1 tsp (crushed)
  • Coriander leaves 1 tbsp (chopped)
  • Brown onion 1 medium (garnish)
  • Lemon grass ½ tsp
  • Oil 3 tbsp
  • Water 1 ½ cup
  • Salt as required

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Cooking Directions

  1. Heat in a skillet, add bay leave, cinnamon, crushed coriander, crushed black pepper, lemon grass and sauté for 2 minutes.

  2. Add water, coconut milk and salt.

  3. When the water starts boiling add soaked rice and cook it on medium flame.

  4. When the rice starts rising on the surface mix it.

  5. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

  6. Remove the lid sprinkle brown onions and chopped coriander and serve.

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